Arrange a layer of Pommes Anna containing one-third its amount of sliced raw artichoke bottoms, in an earthenware dish of a suitable size to hold the chicken; place to cook.
Meanwhile, cut the chicken for grilling, flatten it and remove as many bones as possible; season and place it in the oven until half cooked. When the potatoes are three parts cooked, place the chicken on top, return to the oven to complete the cooking of both together, basting frequently with butter.
Serve as it is in the dish.
© 1903 All rights reserved. Published by Taylor and Francis.